Frequently Asked Questions
How much coffee should I use?
Ideally, use a kitchen scale to measure 1 gram of coffee per 15 grams/mL of water, which will ensure a consistent recipe every time (and won’t change whether you’re weighing whole bean or ground).
If you don’t have a scale, use 2 tablespoons of coffee per 6-8 ounces of water. Since there are 16 tablespoons in one cup, you may measure one whole cup of beans for an 8-cup pot (assuming your coffee pot measures a “cup” as 6-8 ounces).
Ultimately, adjust to your own taste preferences: if you find the result too strong, use less coffee and/or grind more coarsely. If it is too weak, add more coffee and/or grind more finely. When developing a recipe, it’s best to change just one variable at a time. Check out more detailed brew guides here.
What's up with your decaf?
We allocate freshly-harvested coffee from the COMSA cooperative in Honduras and the Norandino cooperative in Peru to be decaffeinated at the Mountain Water decaffeination plant in Veracruz, Mexico; we will have one of these origins at any given time during the year, roasted to two different profiles (medium and dark). The Mountain Water facility uses a system of soaking and and carbon block filtration to remove the caffeine from green coffee beans. No chemicals are used in this process, and our decaf is certified organic.
How should I store my coffee?
Away from air, light, heat, and moisture. Tucked in your cupboard, your coffee is in great shape in the bag it came in, which has a one-way valve to release CO2 produced in the roasting process but not let any air in. Alternatively, transfer it to an airtight stainless steel canister like an Airscape or glass (impermeable) container.
Can't I just put it in the freezer?
It’s best to purchase only enough coffee to last you a week or so, and then buy fresh beans again. However, if you can’t resist the bulk purchase of whole beans and won’t use them up within a month, you can quadruple-airtight-seal them and tuck them in your freezer. But seriously, don’t skimp on the vacuum sealing, and don’t put any coffee back in the freezer once it’s thawed. Please don’t ever freeze ground coffee.
How should I grind my coffee?
Always with a burr grinder: coarse like kosher salt for full immersion (French press, percolator), medium like beach sand for filtered drip (pourovers and batch brewing), and fine to very fine like fairy dust for espresso. We recommend the Baratza Encore burr grinder for regular home use and the Hario Mini Mill for traveling.
Does coffee expire?
It’s always best to enjoy coffee fresh, within two weeks of its roast date, and to grind only the amount needed for brewing. When stored properly, whole bean coffee should never “go bad,” but it will stale slowly, and its distinct aromatics and nuances will diminish over time. If you purchase ground coffee, it will stale much more quickly, though it still won’t spoil unless it’s not stored properly.